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These gluten free lemon bars will impress even the most skeptical folks in your crowd. Seriously delicious! And they’ll be seriously gone, so you’d better double the recipe!
I don’t know what it is about this easy little treat — maybe the mystery is in its simplicity — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a gluten free lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.
Like anything else, the key is in the ingredients. If you use gritty rice flour or funky bean flours, for example, these creamy lemon bars will never bring the delight they ought to. Use high quality, smooth and light gluten free flours, as in my gfJules™ flour blend. You’ll never look back once your recipes are this delicious!
Use lemons or limes, and even add a drop of food coloring to make these the perfect treat for St. Patrick’s Day!Print
(double if using 9×13 pan)
Preheat oven to 350º F.
In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined. Beat in the 1 cup of gfJules™ flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2 baking pan. Bake for 15 minutes or until golden.
Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.
Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.
Makes 20 bars. This recipe doubles nicely when baked in a 9×13 pan.